Lighter chilli con carne with cauliflower 'rice'
This lighter chilli con carne pairs spiced minced beef, kidney beans, and rich tomato sauce with tender cauliflower 'rice'. It delivers all the deep, warming flavours of the classic dish with a fresh vegetable base. Sauté the cauliflower rice quickly so it stays pleasantly crisp.
Ingredients
- Olive Oil5 ml
- Rapeseed oil5 ml
Instructions
4 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes.
- 3
Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more.
- 4
Serve the chilli with the cauliflower 'rice'.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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